Quality and Antioxidant Property of Gelatin Jelly Incorporated with Jujube Concentrate
2014
Choi, J.E., Daegue University, Gyeongsan, Republic of Korea | Lee, J.H., Daegue University, Gyeongsan, Republic of Korea
The feasibility of incorporating jujube concentrate (JC) as a value-added food ingredient in convenience food prod-ucts was investigated using a model system of gelatin jelly. With an increasing level of JC added, the pH, moisturecontent, and lightness gradually decreased while the soluble solids content increased (p0.05). Hardness and totalpolyphenol content also increased significantly with a higher amount of JC in the formulation (p0.05). A con-sumer acceptance test indicated that the addition of JC had a favorable effect on consumer preferences in allattributes. Jelly with 20% JC is recommended (with respect to the overall preference score) for taking advantage ofthe functional properties of JC without sacrificing consumer acceptability.
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